Dukkah
TIME/SERVINGS
Makes: About 1 3/4 cups
From: Field Guide to Herbs & Spices , by Aliza Green
INGREDIENTS
- 1/4 cup blanched hazelnuts
- 1/4 cup pistachio nuts
- 3/4 cup white sesame seeds
- 5 tablespoons ground coriander
- 3 tablespoons ground cumin
INSTRUCTIONS
- In a dry skillet, lightly toast hazelnuts and pistachio nuts. Remove from the pan, cool, and chop finely. In the same pan, lightly toast white sesame seeds until fragrant, nutty, and golden brown. Cool, then combine with the nuts, ground coriander, ground cumin, and salt and black pepper to taste.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
Sounds great, I am sorry I don't have all the ingredients in the pantry or I would make it immediately.
fortneyc
I had tasted Dukkah in Australia of all places- it was real YUMMO! A lot of the ethnic foods are becoming mainstream there. I am so glad you posted this recipe. Thank you.
I live now in Egypt they have Dukkah in the markets I will try to test at tell you then .
Just before the sesame seeds are done, toss in the spices so they benefit from a few moments of toasting.
I'm a conceptual kind of cook -- I read the recipe and close the book and do what I want. It's like being a paramedic, you carry the book in your back pocket, but you do what you have to -- but every now and then you HAVE too look at the book -- so since the only REALLY stupid questions are the unasked one (and, yes, as a teacher there ARE stupid questions that ARE asked, and this maybe one of them) -- you DO remove the nuts from the seeds -- but BEFORE or AFTER you remove them from the shells -- the recipie does not make this clear -- I'd go for asy a quarter cut AFTER you remove them -- more flavor -- so, what's the conversion -- how many quarter cups with the shell equal how many quarter cups without the shell?
Thanks - paul
This is because nuts left out of the shell oxidize the oil and it can become rancid -- and most pistachio nuts I have seen are IN the shell, and most hazelnuts I drink. So this gets even more complicated -- and the more I think the more compliated it WILL get -- thanks -- paul
My husband is from Egypt, & I learned to make dukkah from his sister. You have to grind the toasted sesame seeds, cumin & coriander together to bind the mixture with the oil from the sesame seeds. They don't use any sort of nuts in the recipe.
Yeah -- see what I mean? I spend a lot of time in the Great Basins and Ranges - and one thing I've leaned, that most cooks never learn, is that no road doesn't go nowhere -- meaning that every road goes somewhere -- and cooks are the same way --there is no combination of herbs and spices never go nowhere -- and here is a PERFECT example -- but the question still remains IF I were to use nuts -- do you measure them with or without the shells? Though now we have a regional difference -- which might be a village difference or a family difference which one finds in Italian cooking, two villages using exactly the same recipe will come up with two different tasting soups -- and every family will have a soup with a subtle difference -- This may be like the recipe for 'pot roast' or 'ham /lamb hocks/shanks and beans" or "Chicken Cattitorie" there are probably thousands of recipes for each one -- and each one is right!
So -- Hanna -- thanks I MAY have stumbled upon no nuts and binding with the seed oils (I have a prized set of mortars and pistils from about a quarter cup to just under 2 quarts - all hand made and old enough to be PERFECT -- and they sit one inside the other to make a PERFECT stack that can't fall over) -- sometimes the easiest way around a question is to simply eliminate the question!!!!!
But I'm still curious about the nuts, though right now Hanna's sounds a LOT easier since it's all stuff that's around the house all the time anyway -- Thanks for saving me a a trip to the store Hanna! -- pg
Our whole "out of Egypt" generation uses the mortar & pestle for dukkah, & it ends up the man's job as we ladies just don't have the strength... Don't tell anyone, but I made our last couple of batches in the spice grinder attached to my blender.